Okay, let's get cooking!

I'm so excited to share this treasure trove of recipes with you – my go-to, tried-and-true, utterly delicious Gluten-Free Lunch and Dinner Favorites!

Over the years, navigating the world of gluten-free cooking has been a journey. It started out as a bit of a challenge, to be honest, filled with dense, crumbly disappointments! But, honestly? It turned into an exciting culinary adventure, forcing me to explore new ingredients and cooking techniques I might never have discovered otherwise. Now, instead of feeling restricted, I feel empowered by the amazing dishes I can create. And that's precisely what I want to share with you today.

These aren't just "gluten-free" recipes; they're simply fantastic recipes that happen to be gluten-free. We're talking meals that are bursting with flavor, satisfying, and ridiculously easy to put together. Whether you're gluten-free by choice or necessity (like me!), I promise these will become regulars on your weekly menu.

So, grab your aprons, let's dive in!

A Symphony of Flavor: Lemon Herb Chicken with Roasted Rainbow Veggies

This recipe is a weeknight staple for me. It's vibrant, healthy, and customizable to whatever vegetables you happen to have on hand. The bright lemon and aromatic herbs elevate simple chicken and veggies into something truly special.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, cut into wedges
• 2 medium zucchini, sliced
• 1 large carrot, peeled and sliced
• 1 cup cherry tomatoes
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons lemon juice, fresh is best!
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Optional: red pepper flakes for a touch of heat

Instructions

1. Prep the Veggies: Preheat your oven to 400°F (200°C). While the oven is heating, start prepping your veggies. Wash, chop, and slice those colorful beauties! I love the vibrancy of using different colored bell peppers but feel free to substitute with whatever you prefer. Get everything arranged on a large baking sheet. Using a large sheet pan, is crucial for even cooking (and easy cleanup!).
2. Spice it Up: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper (and red pepper flakes if using). Pour half of this herby concoction over the vegetables, and toss them to coat evenly. Set the other half aside.
3. Ready the Chicken: Place the chicken pieces on the baking sheet, nestling them among the vegetables. Drizzle the remaining herb marinade over the chicken, ensuring every piece gets a delicious, bright coating. A little extra drizzle of olive oil will give you beautiful color on the chicken.
4. Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C), and the vegetables are tender and slightly caramelized. Remember, oven times can differ so start checking around 25 minutes and adjust accordingly!
5. Serve it Up: Remove from the oven and let it rest for a few minutes before serving. The smell alone is enough to make your mouth water!

Comfort in a Bowl: Creamy Tomato and Spinach Pasta (Gluten-Free, of Course!)

Who says comfort food can't be gluten-free? This creamy tomato and spinach pasta is a hug in a bowl. It's quick, satisfying, and perfect for those days when you need something warm and comforting.

Ingredients

• 8 ounces gluten-free pasta (penne, rotini, or your favorite shape)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried red pepper flakes (optional)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup vegetable broth
• 1/4 cup heavy cream or full-fat coconut milk for dairy-free option
• 5 ounces fresh spinach
• 1/4 cup grated parmesan cheese (optional, use nutritional yeast for dairy-free option)
• Salt and freshly ground black pepper to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package directions until al dente. Remember, gluten-free pasta can get mushy quickly, so don't overcook it. A good pasta pot with a strainer makes this step really easy. Drain the pasta and set it aside.
2. Sautée the Aromatics: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 30 seconds or until fragrant. Be careful not to let the garlic burn!
3. Simmer the Sauce: Add the undrained diced tomatoes and vegetable broth to the skillet. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together. The sauce will begin to thicken very slightly.
4. Cream It Up: Stir in the heavy cream or coconut milk and cook for another 2 minutes while the sauce warms through.
5. Wilt the Spinach: Add the fresh spinach to the skillet and stir it into the sauce. Cook for 2-3 minutes, or until the spinach is wilted.
6. Combine and Finish: Add the cooked and drained pasta to the sauce. Toss to coat the pasta evenly. Stir in the parmesan cheese (if using) and season with salt and pepper to taste. Give it one last gentle mix and you're ready to serve.

I truly hope you enjoy these recipes as much as I do! Remember, cooking should be fun and creative, so don't be afraid to experiment and make these dishes your own. Whether it's adding a different herb or switching up the veggies, the possibilities are endless. And, most importantly, enjoy the process!

Happy gluten-free cooking, my friends! And please let me know which recipe you try – I absolutely love hearing how they turn out for you.